Flint by Baltaire

Inspector's notes

Observed cumin lime dressing containing yogurt dated 8/22, house made tomato sauce dated 8/18, house made mayo dated 8/17, and poached shrimp dated 8/22. PIC confirmed these dates were correct. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee food in container in cooler in drink prep area and in cooler underneath main kitchen prep table. Discussed importance of designated and labelled employee food areas with Person in Charge (PIC). PIC designated properly labelled employee food areas of coolers below any food intended for sale. Corrective Action: Corrected at time of inspection

Inspector's notes

Observed hand sink pipe for water drainage disconnected at upstairs bar, causing water to flood floor. There are two other functional hand sinks at upstairs bar. All plumbing must be maintained in good repair at all times. PIC will repair hand sink prior to reinspection. Corrective Action: Correct prior to re-inspection on 5/1/26.

Inspector's notes

Observed sealed packages of diced tuna in manufacturer's reduced-oxygen packaging thawing in a walk-in refrigerator. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Chlorine sanitizer solution at in-use mechanical dishwasher was measured at 0ppm during inspection. Chlorine sanitizer solutions for food contact surfaces shall be maintained at 50-100ppm. Employees and PIC ran the machine several times and reconnected sanitizer container with the solution still testing at 0ppm. PIC contacted sanitation company during inspection and the technician assisted the staff in completing the repairs. Concentration of 50ppm was attained during inspection. Corrective Action: Corrected at time of inspection.

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing.---Observed the handwashing sink located in the main kitchen line not having soap available. Person in charge stocked the sink with soap at the time of inspection. Discussed the importance of maintaining all handwashing sinks with soap and paper towels to promote proper handwashing. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources.---Observed coked bone marrow in the walk in cooler having a date marking of 3/5. Employee voluntarily disposed of this food item. Discussed how all time/temperature control for safety (TCS) foods must be dated if kept past 24 hours and only kept for no more than 7 days (first day made/prepared/opened +6 days after). Correct By: Corrected At Time Of Inspection

Priority Foundation-5-103.11, Pf: Capacity-Quantity and Availability---Observed no hot water available throughout the establishment (measured max temperature of 71*F). Technician came and fixed the water tanks at the time of inspection (measured water at 100*F). Discussed the importance of having hot water of at least 100*F throughout the establishment. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing.-----Observed large ice cart blocking access to hand sink on cook line by pantry section. Observed sanitizer bucket blocking access to hand sink at upstairs bar. Observed strainer basket in hand sink at indoor bar. PIC relocated all items at time of inspection. Hand wash sinks may only be used for hand washing and must be accessible at all items. Repeat violation. This is the second consecutive violation. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-3-201.11 (A-B), P: Compliance with Food Law; Approved Source. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4619/AMC-Toolbox---Approved-Source.-----Observed cubed ice in unlabeled bags in freezers throughout establishment. Per PIC, ice is obtained from outside vendor, Artisan Ice. PIC provided invoices for ice. Vendor providing ice is not approved for ice production. Reviewed approved source requirements with the PIC. All ice was embargoed and voluntarily discarded at time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces.-----Observed chemical dishwasher in upstairs bar with a chlorine concentration of 0 ppm chlorine at the time of inspection. PIC will use dishwasher downstairs in kitchen until chlorine concentration in the dishwasher can be corrected to between 50-100 ppm chlorine. PIC contacted chemical company at time of inspection. Discussed the importance of proper sanitization of dishes and equipment with the PIC at the time of inspection. Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces.-----Observed build up of food debris on food contact portion of can opener stored clean by soda area. PIC washed, rinsed, and sanitized the can opener at the time of inspection. All food contact surfaces must be cleaned to sight and touch. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling.-----Observed cooked hummus in covered, stacked containers in walk-in cooler at 72-78'F. Also observed cooked octopus at 55-58'F in deep covered container. Per PIC, items were prepared less than 2 hours prior to inspection. All items were uncovered and unstacked to allow for proper cooling. Discussed the importance of proper cooling methods to allow for proper cooling with the PIC. All items should be cooled in uncovered, shallow pans in the walk-in, by using an ice bath, or another effective means. Foods must be cooled from 135'F-70'F in the first 2 hours and from 70'F-41'F in the next 4 hours for a total of 6 hours. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-2-301.14, P: When to Wash. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing.-----Observed employee touch hair and tuck shirt in with hands and the proceed to handle clean dishes for plating without washing hands. Discussed proper hand washing with the PIC and when hand washing is required. Employee washed hands at the time of inspection. Discussed the importance of proper hand washing with the PIC. Repeat violation. This is the second consecutive violation. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing.-----Observed hand sink blocked by rolling ice bin on main service line near charcuterie prep area. PIC relocated to alternative area at time of inspection. Hand wash sinks must be accessible at all times, supplied with hand soap/paper towels, and may only be used for hand washing. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4621/AMC-Toolbox---Cross-Contamination.-----Observed ground beef stored over whole pork in meat walk-in cooler. Also observed blended filling for ground meat containing raw eggs stored over sour cream in walk-in cooler. Also observed raw tuna stored over RTE garnishes including cilantro and sauces including mignonette sauce. PIC moved all raw animal proteins below RTE foods and organized raw animal proteins by cooking temperature at the time of the inspection. All raw animal proteins must be stored below RTE foods and stored according to cooking temperature at all times to prevent cross contamination. Discussed the importance of proper food storage to prevent cross contamination. Repeat violation. This is the second consecutive violation. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-7-201.11, P: Separation-Storage-----Observed bottle of hard surface cleaning chemical stored over sugar and splenda in dry storage area. Also observed chaffing fuel and liquid burn candles stored over single-service spoons and knives in dry storage area. PIC relocated chemicals to proper storage area at the time of inspection. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-303.11, P: Ice Used as Exterior Coolant, Prohibited as Ingredient. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4621/AMC-Toolbox---Cross-Contamination.-----Observed raw oysters in pans stored in shaved ice inside rolling ice bin on main line. Bottoms of pans for raw oysters were observed in contact with ice bin. Observed ice scoop in ice bin. Per employee, ice in bin is utilized for ice on plates for oysters. . Any ice used as an exterior coolant cannot be used as food. Discussed the importance of not using ice as an exterior coolant and then using the same ice as food. PIC provided alternative ice for use on plates at the time of inspection. Correct By: Corrected At Time Of Inspection

Core-4-903.11(A), (B) and (D) , C: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing; Utensils, Equipment and Linens-----Observed outdoor bar on second story not in active operation. At outdoor bar, observed several (over 50) clean glasses stored outside for use at bar. Reviewed outdoor bar requirements and storage of equipment at end of day/when not in active use. All single service and multiuse utensils must be properly stored in support room when not in active operation. Correct prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained-----Observed broken drain line for drink rail and hand sink leg in disrepair at main bar. Observed no air gap for main dishwasher drain line draining to floor sink in kitchen. Observed broken spring at pre-rinse faucet in main kitchen. Repair all plumbing and provide 1 inch air gap for indirect drain lines prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection